Buckwheat pikelets

Buckwheat pikelets

By
From
Vegan Goodness
Makes
12 pikelets
Photographer
Jessica Prescott

In New Zealand, we call little pancakes, ‘pikelets’!

Ingredients

Quantity Ingredient
130g buckwheat flour
1 tablespoon psyllium husk
2 tablespoons granulated brown sugar
1 teaspoon baking powder
pinch sea salt
1-2 teaspoons ground cinnamon
250ml nut milk of your choice
coconut oil, for frying

For the toppings

Quantity Ingredient
maple or date syrup
banana
berries
poached fruit
coconut flakes or nuts

Method

  1. Place a frying pan over a medium heat.
  2. Place all the dry ingredients in a bowl and then whisk in the milk. The mixture will thicken after a couple of minutes. This is the psyllium husk working its magic. If it gets too thick, add a little more milk or water and whisk it in.
  3. Melt a little coconut oil in the bottom of the pan and dollop tablespoon-sized blobs of pancake mix into the pan. I like to do 3 at a time so that I still have space to flip them. When little bubbles start to appear and then pop, loosen the bottom of the pancakes from the pan using your spatula and then flip.
  4. Allow to cook on the other side for about 2–3 minutes until golden. You can see when they are cooked as they stop rising and the edges no longer look wet.
  5. Remove the pancakes from the pan using the metal spatula and place on a plate. Repeat until you have used up all of the mixture. Serve on a plate with toppings of your choice.

Note

  • These are quite absorbent little dudes so you will go through a decent amount of coconut oil. Don’t be alarmed though, coconut oil is good for you!
Tags:
healthy
vegan
vegetarian
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